Who needs pasta when you have a squash?

• 1/2 butternut squash
• 1/4 c peanut butter
• 1 T sesame seeds
• 1/2 block silken tofu
• 1 T soy sauce
• 1 T ginger
• 1 T rice wine vinegar
• peanuts to taste
• 2-3 scallions, diced
• 1 onion
• bell pepper
• 1/2  Portabella mushrooms
• salt to taste

1. Preheat oven to 350.
2. With a peeler, peel squash into ribbons (throw away the outer peel ones).
3. Lay on a baking sheet and roast for 10 mins or until soft.
4. Meanwhile, in a food processor, combine tofu, salt, peanut butter, rice wine vinegar, soy, ginger, garlic, 1/2 of the onion and scallions. Puree until smooth
5. Sautee onions in a pan. Add bell pepper and mushrooms and cook until soft.
6. In a bowl, combine squash ribbons, peanut sauce, and veggies. toss with a few chopped peanuts or sesame seeds.